Whole mango juice (WMJ) was prepared by the innovatively designed industry-scale microfluidizer system (ISMS). The effects of processing pressure (0–120 MPa) on physical properties, microstructure and pectin properties of WMJ were investigated. Results showed that ISMS effectively improved the physical stability of WMJ. The instability index reduced from 0.694 to 0.335, and the precipitate weight ratio increased from 22.04% to 30.08%, as the pressure increased from 0 to 120 MPa. Meanwhile, the particle size of WMJ gradually decreased, the cell wall structure was destroyed, the water-soluble pectin (WSP) contents increased, and accompanied with the narrowed distribution and decreases in the molecular weight of WSP. Atomic force microscopy imaging showed that the WSP polymers depolymerization occurred during ISMS processing. The particle size reduction, cell wall destruction, and WSP degradation contributed to the improved physical stability of WMJ. Therefore, ISMS can successfully produce WMJ with good physical stability at an industrial level.

Industrial relevance: The production of whole juices without filtration has become a trend due to the retention of nutrients and environmental friendliness. However, the stratification and sedimentation hinder the development of whole juices. The findings in this study reveal that ISMS can be applied to produce whole mango juices due to its good pulverizing effect on the large-size cell walls. This study also gives important indications that ISMS may be used for processing industrial whole mango juices with good physical stability to obtain nutritional products.

全芒果汁 (WMJ) 由创新设计的工业级微流化系统 (ISMS) 制备。研究了加工压力（0-120 MPa）对 WMJ 物理性能、微观结构和果胶性能的影响。结果表明，ISMS有效地提高了WMJ的物理稳定性。随着压力从0增加到120 MPa，不稳定指数从0.694降低到0.335，沉淀重量比从22.04%增加到30.08%。同时，WMJ的粒径逐渐减小，细胞壁结构被破坏，水溶性果胶（WSP）含量增加，并伴随WSP的分布变窄和分子量降低。原子力显微镜成像显示 WSP 聚合物在 ISMS 加工过程中发生解聚。粒径减小、细胞壁破坏和 WSP 降解有助于提高 WMJ 的物理稳定性。因此，ISMS 可以在工业水平上成功生产具有良好物理稳定性的 WMJ。

工业相关性：由于营养成分的保留和环境友好，生产未经过滤的全果汁已成为一种趋势。然而，分层和沉淀阻碍了全汁的发展。本研究的结果表明，ISMS 可用于生产全芒果汁，因为它对大尺寸细胞壁具有良好的粉碎效果。该研究还提供了重要的迹象表明，ISMS 可用于加工具有良好物理稳定性的工业全芒果汁以获得营养产品。